Creamy Rice Pudding with Condensed Milk
A delightful dessert combining creamy texture with sweetened condensed milk, perfect for any occasion.
Ingredients
Main Ingredients
- 1/2 cup white rice, preferably short-grain or Arborio
- 1 can sweetened condensed milk (14 oz or 396g)
- 3 cups whole milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- a pinch salt
- Butter for greasing the baking dish
Instructions
Preparation
- In a medium saucepan, combine the rice and 1 cup of water. Bring it to a boil, then reduce the heat, cover, and simmer for 15 to 18 minutes until the rice is tender. Allow it to cool slightly.
- Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with butter.
- In a large bowl, whisk together the sweetened condensed milk, whole milk, sugar, eggs, vanilla extract, cinnamon, and a pinch of salt until smooth.
Combining and Baking
- Stir the cooked rice into the custard mixture until it’s evenly distributed.
- Pour the mixture into the greased dish. Cover with foil and bake for 45 minutes.
- Uncover and bake for an additional 15 minutes until the top is golden and set.
- Let it rest for 15 minutes before serving warm or chilled.
Notes
For a dairy-free option, substitute the milk with almond or coconut milk, and use a non-dairy condensed milk. Store leftovers in an airtight container in the refrigerator for up to 4 days.